Sugar-Free Almond Cake
Indulge in the wholesome goodness of this *Sugar-Free Almond Cake*—a moist, naturally sweetened dessert that's as satisfying as it is healthy. Made with nutrient-rich almond flour and sweetened solely with ripe bananas, this cake is perfect for those seeking a low-carb, sugar-free treat. The addition of almond and vanilla extracts infuses the cake with a rich, aromatic flavor, while chopped almonds provide a delightful crunch in every bite. Quick to prep and ready in under an hour, this gluten-free, dairy-free recipe is perfect for a guilt-free dessert or snack. Serve it plain, or pair it with unsweetened whipped cream or yogurt to elevate this naturally sweet creation. Perfect for anyone following a sugar-free or keto lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 Ripe bananas
- 4 Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Chopped almonds
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with either cooking spray or a touch of oil.
In a large mixing bowl, combine the almond flour, baking powder, and salt. Stir together to evenly distribute the baking powder and salt throughout the almond flour.
In a separate bowl, mash the ripe bananas until smooth. It's okay if there are a few small lumps remaining; they will add to the texture of the cake.
Add the eggs to the mashed bananas and beat together until well combined. Pour in the unsweetened almond milk, vanilla extract, and almond extract. Stir until everything is fully incorporated.
Pour the wet mixture into the bowl with the dry ingredients. Mix until just combined, ensuring there are no dry pockets in the batter.
Gently fold in the chopped almonds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
Place the cake pan in the preheated oven and bake for about 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve the almond cake as is, or with a dollop of unsweetened whipped cream or yogurt for an extra treat. Enjoy your sugar-free delight!
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 41.0 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 987 mg | 76% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2012 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
